Savory Oat Porridge

Not only do crispy shallots give this savory oatmeal a delicious texture, but they’re also rich in flavonoids, a type of antioxidant that helps protect against cancer, heart disease and diabetes. And low-sodium vegetable stock is another great way to add extra flavor while saving on calories.



Ingredients for servings

    For the oats

  • 4 tbsp Quaker Oats quick oats

  • 1 cup low-sodium vegetable stock

  • 0.66666666666 cup water

  • 3 tbsp torch ginger, (3g or 3 small leaves) cut into a chiffonade

  • 0.25 tsp fine sea salt

  • For the fried shallots & garlic sesame oil

  • 0.33333333333 cup sesame oil for frying the shallots

  • 3 shallots peeled and sliced thinly from root to tip

  • 7 cloves garlic peeled and minced small

  • 0.125 tsp fine sea salt

  • For the topping

  • 1 teaspoon spring onions diced small

  • 1 tsp coriander leaves only, diced small

Directions

  • In a heavy-bottomed pan or cast-iron skillet, heat sesame oil over medium heat until it gets quite bubbly. Throw in a slice of shallot to test the temperature. It should immediately start sizzling. If it doesn’t, heat the oil another minute or two.

  • Once the oil is hot enough, add a pinch of salt to the sliced shallots and stir to mix. Do not salt the shallots too early as this will draw out their moisture and sweetness. Add shallots to hot sesame oil. Stir occasionally while keeping an eye on the shallots. You want the shallots to caramelize, crisp and turn a nice golden brown. While waiting, line a plate with paper towels.

  • When shallots are done (after about 8 minutes), remove from the oil with a slotted ladle, tossing lightly to get rid of excess oil. Spread your shallots over the paper towel-lined plate to soak up the excess oil.

  • After removing all the shallots, add minced garlic to the sesame oil. Stir occasionally to cook garlic until it has caramelized but not darkened, about 4–5 minutes. Remove garlic and sesame oil from the heat and let cool thoroughly before storing in an airtight jar.

  • In a small pot, combine vegetable stock and water and bring to a boil over medium heat. Once the mixture is boiling, add in oats and stir to mix. Next, stir 2 tablespoons of torch flower into the oats. Cook according to packet instructions, stirring occasionally, or until the oats have absorbed most of the liquid. Before transferring your savory oats porridge into a bowl, give it a taste. Add a pinch of sea salt if necessary. Mix thoroughly.- To complete your savory oat porridge, pour in a couple tablespoons of garlic sesame oil — don’t forget to scoop out that garlic first — and liberally toss in some spring onions, coriander, fried shallots and fresh torch ginger. Stir everything through or leave it as is and enjoy! Oat porridge is best served soon after cooking as the oats continue to absorb more liquid and become thicker as it rests.

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